Onionfocaccia Recipes

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

CARAMELIZED-ONION FOCACCIA

Steps:

• Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
• Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
• Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

THREE FLAVOUR FOCACCIA

Steps:

• Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
• As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
• Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
• While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
• For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
• For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
• To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
• Divide the onion and the tomato toppings over two thirds of the focaccia.
• For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

ONION FOCACCIA

Steps:

• Preheat oven to 425 degrees. Coat an 11-by-17-inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes.
• Meanwhile, in a large skillet, heat1 teaspoon oil over medium-high. Addonions and season with salt and pepper.Cook, stirring occasionally, until onionsare tender and golden brown in spots,12 minutes. Add vinegar and cook,stirring and scraping up browned bitswith a wooden spoon, 1 minute.
• Remove plastic from dough. Withyour fingertips, poke dimples all overdough, then top with cheese, brownedonions, and red-pepper flakes. Bakeuntil golden brown around edges, about30 minutes. Let cool on sheet 5 minutes.Cut into 20 pieces and serve warmor at room temperature.

ONION-AND-LEEK FOCACCIA

Steps:

• Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
• Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
• Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
• Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
• Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
• Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
• Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
• Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.

ONION-HERB FOCACCIA

Steps:

• On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

FOCACCIA

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

GARLIC ONION FOCACCIA

Steps:

• In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

EASY GARLIC HERB & SPRING ONION FOCACCIA

Steps:

• In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.
• Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining 1/4 cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.
• With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.
• Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.
• Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.
• Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.
• Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough, spacing them about 1-1 1/2" apart.
• Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.
• Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice into desired sizes and enjoy.

CARAMELISED ONION FOCACCIA

Steps:

• Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
• Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
• Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
• Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.

ROSEMARY ONION FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.